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haresfur

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Posts posted by haresfur


  1. 4 hours ago, Anna N said:

    I grew up on poached rabbit!  Not the cooking term but the other meaning. One of my uncles was a gameskeeper for a large estate in Lincolnshire. Frequently of an evening he would bring one of these home to my aunt. Whether the rabbits were actually poached or perhaps a perk of his job, I’m not entirely sure. I was a romantic then and quite familiar with the British traditional song the Lincolnshire Poacher.  I may have connected these things in my childhood mind. But I have no doubt how much I loved the rabbit pie that my aunt made from these rabbits.  The myxomatosis plague in the 50s took rabbit off the menu. I have made rabbit a few times but not very successfully. Now it is an expensive meat. I think the last time I checked it was between 25 and $30 for one rabbit. I will enjoy watching what others do with it. 

     

    When I was working one autumn in Nova Scotia, the poached salmon was the best. And all the locals said that the conservation officer got his job a) because he could hold his own when he got into scraps at the Saturday dances with people he had caught, and b) because giving him the job got rid of the worst poacher in the area.

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  2. My warrigal greens are going to town. I need to move them to a bigger pot or take some cuttings. These are an Australian & New Zealand native. They have cool little yellow flowers that grow from the base of the leaves. I've only cooked with them once and they seemed pretty tasty. You are supposed to blanch them to remove the oxalate.

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    • Like 3

  3. 1 hour ago, BonVivant said:

    The homemade tortillas here are massive, the size of a wheel.

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    The cooks are women and they cook with woods.

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    The dark chilli paste again

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    It's dark inside and the photo is blurry but you can kind of see the green stuff which is cactus.

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    Giant homemade tortilla filled with flank steak cooked over an open fire

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    Yes. Still cheap. Everything only gets more expensive after Guerrero Negro.

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    I haven't seen many carnitas places so far. The wet/stewed beef and offal tacos are more common. Fish/prawn/scallop/octopus tacos are king.

     

    Looks great. I would love to visit Loretto, a friend has a kayak touring business there. The marine park is a treasure.


  4. 6 hours ago, Smithy said:

    @haresfur, that all looks delicious. I particularly love those serving dishes. Am I correct that most of them are unglazed terra cotta? Is the plate near the upper right corner partially glazed?

     

    I also have a question for anyone familiar with serving tortillas this way. I assume they're warm. Is it possible to warm them all at once, or was that stack individually warmed (or cooked fresh) and then stacked into the towel and serving dish?

     

    The meat was cooked on the gas cooktop in the unglazed terracotta pot. The tortillas were warmed in the terracotta warmer. I got the cloth damp, put a stack of tortillas on top, wrapped the corners of the cloth around the stack, and microwaved for 2 minutes. The bottom one ends up a little bit too soggy but no fuss. I have soaked the warmer in water first, instead of using the cloth but that's a bit too much effort for me.

     

    The plates were purchased. They have a copper-red and other glazes.

    • Like 2
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  5. Lamb carnitas cooked in a clay pot with black beans, avocado, lime and corn tortillas. There's a place in Melbourne that makes the best corn tortillas I've ever had.

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    • Like 15

  6. 8 hours ago, JoNorvelleWalker said:

    Five years later my thoughts have turned again to salt.  Any recent opinions on adding salt or saline?

     

     

    Just finished one with a tiny grind of salt on top before serving as I mentioned previously. Still works for me.

     

    That is if I'm not going to get it made like in one of the sexiest film scenes of all time. In the movie More with a soundtrack by Pink Floyd, The male protagonist, a German, meets an American woman at a party and she makes him a Margarita. She licks the rim of the glass then dips it in the salt. Right then you know she is going to do him wrong.

    • Like 1
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  7. I've gone off SV short ribs because the fat ends up disgusting IMO. but enjoy them if you like it. You can always separate out the meat, but that's not a task I find pleasant either.

    • Like 1

  8. 2 hours ago, Smithy said:

    @Captain, what's in that Lambington rollup, aside from lamb? Your feast looks delicious. Too bad I'm on the other side of the world!

     

    May have to make one of those. Maybe Swiss cheese for the cream. Grated Parmesan instead of coconut outside, although coconut might taste interesting. 😃


  9. 5 hours ago, heidih said:

     

    Unless you have someone like my brother in law around who hand feeds the cockies, kookaburras, and lorikeets. The cockies tap on kitchen window if he is late!

     

    but they don't end up in the fruit basket like the bugs! 😀

    • Like 1
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  10. On 1/16/2019 at 10:09 AM, paulraphael said:

     

    Yup. Freshly roasted beans are so full of CO2 they make terrible coffee. Some of it goes into solution, forming carbonic acid, which adds metallic bitter and sour notes. The rapid off-gassing when the hot water strikes also interferes with espresso extraction.

     

    Exactly how long the beans should rest (and the maximum time they should be allowed to rest) is quite variable. Generally speaking, if you're making espresso you should rest longer than if you're making brewed coffee. And with lighter roasts you should rest longer than with darker roasts. 

     

    My favorite coffee shop generally aims for 7 - 14 days off roast, in keeping with what Mitch says. They specialize in espresso, and roast on the light side.

     

    Ah, interesting. I often get a metallic taste from coffee and have been trying to figure out why. Almost all coffee served in Australia is a fairly light roast but most shops I know do let it rest though. I think the extraction can have something to do with it - even to the point of different baristas (depending on the machine). I seem to be susceptible because other people don't notice it as much.

    • Like 1

  11. On 1/14/2020 at 12:36 AM, KennethT said:

    I'm actually doing this now... but not using a DC motor control - just a 24V power supply with a fast switching mosfet.  The arduino sends a pwm signal to my mosfet driver (basically a fast darlington pair) since the arduino output isn't strong enough to drive the mosfet.  I have been using some really good, not inexpensive but not very expensive either, moisture sensors - they put out a dc output which the arduino reads through an analog input.  I've used it for a year and I'm pretty happy with it...

     

    I like this so much, I'm actually going to use these lights to light the new apartment, but then I need to tweak the arduino code a bit since its default PWM speed is about 1000Hz, which is way to slow if you want to take digital photos inside (you get ribbed bars across). By tweaking the code, you can increase teh PWM frequency.

     

    Yeah, I forgot that the reason I went with the motor control is that I'm switching latching-solenoid irrigation valves so I have to be able to reverse the polarity. Interesting about the PWM speed.

     

    Are you using capacitance sensors? We found some cheap ones were all over the map in terms of calibration, which was disappointing. I'm about to test some Time-Domain Transmission sensors but at about $300 AU a pop, they aren't exactly cheap.

    • Like 1

  12. On 11/13/2019 at 7:56 PM, haresfur said:

    anyone had any success controlling earwigs?

     

    As a bit of a follow-up. I hadn't been mulching the beds with earwigs because I know they like moisture. But I tried and it seemed to help some (at least until I fried everything in a heat wave). Seems counter-intuitive, but I think what is happening is that the moist mulch keeps them happy under the surface at least for long enough for the seedlings to get established to where they fight their own battles.


  13. On 11/18/2019 at 8:28 AM, KennethT said:

    Dimmers are not an issue - the lights I've been experimenting with are 24V DC, and I found a great driver which is dimmable by varying the resistance across 2 terminals - very easy for me to integrate into an automated control system, or just with a variable resistor.  Are the 120V COBs dimmable?  I'd assume not since the driver is built-in...

     

    I was planning on having the tree lit with different lights than the rest of my plants because the new apartment is a loft space, so I'd rather not have blinding lights on while we're sleeping!  So if I was to give the tree 16 hours of light, I'd have the lights turn on around 6AM and turn off at 10PM which will coincide nicely with our normal schedule.

     

    Another dimmer option is pulse-width modulation through something like an Arduino controller. You will have to send the PWM signal from a pin on the Arduino board to something like a DC motor control to jack up the signal to 24V. Bonus is that you can use the micro-controller as a timer to turn the lights on & off and even monitor soil moisture (caution many low end soil moisture probes are crap). 

    • Like 1

  14. On 11/21/2019 at 1:41 PM, Kim Shook said:

    I adore dining out alone!  I am almost never without a book and sitting enjoying a meal and reading is my idea of heaven.  Since I quit smoking 9 weeks ago, I am missing the end of meal light up as soon as I leave the restaurant, but I'm getting used to it.  Most of my lunches out are guilty pleasures (buffets, meat and 3 joints, etc.), but I'll be happy to play!

     

    A book is useful for dining alone so that the people at the next table don't notice that you are listening in on their conversation

    • Like 3
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  15. 38 minutes ago, Hassouni said:

    Will they not special order it? If they have an account with Caribbean Spirits it should be no problem.

     

    On another note, the Green Zone now has @Rafa's Blood Simple on the menu and god damn is it good

     

     

    I'll have to try that, although the results seem likely to vary with the type of honey. 


  16. 3 hours ago, Smithy said:

    @haresfur, more info on the mountain pepper berry, please? I don't want to derail this topic, but I do want to know more about that spice.

     

    It is native to cool parts of Tasmania and Victoria. I tried growing one once but cooked it. Perhaps I'll try again but with my luck will probably end up with a male plant and no berries. I haven't tried the fresh berries but the ground dry one are brown that some people think taste peppery. I don't but there is a nice subtle flavour to me. I just coat the meat, bag and sous vide. It ends up looking like it has been seared so that helps with the presentation IMO. I don't know where you can get it in the US. Here are a couple of links Tasmannia lanceolata and This native berry has four times the antioxidants of blueberries. I also found a recipe where they mixed it with wattle seed as a rub on lamb which I'm keen to try.

    • Like 2

  17. On 12/29/2019 at 1:10 PM, nickrey said:

    Ok, I think I have it.

     

    They are put into cheese on a cheese platter so that the cheese can be cut without someone touching the cheese to do so. It's probably more of a "cheese handle" rather than its apparent name of "cheese button."

     

    A solution to a problem I didn't know I had

    • Like 3
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